Pina Colada Zucchini Bread Recipe 415

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PINA COLADA ZUCCHINI BREAD RECIPE - (4.1/5)



Pina Colada Zucchini Bread Recipe - (4.1/5) image

Provided by SMorrissey

Number Of Ingredients 13

Pina Colada Zucchini Bread
4 eggs
1 1/2 cups oil
1 1/2 tsp vanilla
1 1/2 tsp coconut extract
3 cups shredded zucchini
1 cup crushed pineapple, drained
4 cups flour
2 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 cup coconut, divided

Steps:

  • Whisk together eggs, oil, extracts, zucchini, and pineapple. Combine dry ingredients and stir in till just moistened. Stir in about 2/3 cup of the coconut. Pour batter into two large loaf pans. Sprinkle remaining coconut on top. Bake at 325° for about 50-60 minutes, or till toothpick comes out clean.

PINA COLADA ZUCCHINI BREAD



Pina Colada Zucchini Bread image

At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 3 loaves (12 pieces each).

Number Of Ingredients 11

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs, room temperature
1-1/2 cups canola oil
1 teaspoon each coconut, rum and vanilla extracts
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/2 cup chopped walnuts or chopped pecans

Steps:

  • Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PINA COLADA ZUCCHINI BREAD



Pina Colada Zucchini Bread image

I'm not a huge zucchini bread fan, but this recipe is the exception. I didn't have any coconut or rum extract so I threw in some Rum and shredded coconut in it's place. I also used twice the amount of pecans the recipe called for. This recipe won first place at the Pennsylvania Farm Show. Recipe courtesy of Sharon Rydborn Tipton of Pennsylvania and Taste of Home. DELICIOUS!

Provided by AmyZoe

Categories     Quick Breads

Time 1h15m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

4 cups all-purpose flour
3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1 1/2 cups canola oil
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon vanilla extract
3 cups zucchini, shredded
1 cup crushed pineapple, drained
1/2 cup walnuts (chopped) or 1/2 cup pecans (chopped)

Steps:

  • Line the bottoms of three greased and floured 8" x 4" loan pans with waxed paper and grease the paper. Set aside.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
  • In another bowl, combine the eggs, oil, and extracts.
  • Stir in dry ingredients just until moistened.
  • Fold in the zucchini, pineapple, and walnuts or pecans.
  • Transfer to prepared pans.
  • Bake at 350 for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing pans to wire racks.
  • Gently remove waxed paper.

Nutrition Facts : Calories 221, Fat 10.9, SaturatedFat 0.9, Cholesterol 23.5, Sodium 161.2, Carbohydrate 29.1, Fiber 0.7, Sugar 18, Protein 2.5

PINA COLADA ZUCCHINI BREAD RECIPE



Pina Colada Zucchini Bread Recipe image

Yield 24

Number Of Ingredients 12

4 cups flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 large eggs
1 1/2 cups vegetable oil
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups shredded zucchini
1 (8 ounce) can crushed pineapple (drained)
1/2 cup shredded coconut

Steps:

  • Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
  • In a separate bowl, mix together the eggs, oil, and extracts.
  • Stir the wet ingredients into the dry ingredients until just combined.
  • Fold in the zucchini, pineapple, and coconut.
  • Pour batter into prepared pans.
  • Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  • Makes 3 loaves.
  • You can also use this batter to make muffins.

Nutrition Facts : Servingsize 1 serving, Calories 6932 kcal, Fat 386 g, SaturatedFat 86 g, Cholesterol 0 mg, Sodium 5964 mg, Carbohydrate 838 g, Sugar 421 g, Protein 74 mg

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